“My customers are always asking ‘how come its so tender?’ ‘How come it’s so flavoursome?’”
Darren’s answer is always the same, it’s the quality of the meat.
“You don’t have to do anything to it, you just have to cut it and cook it.”
Darren has a woodchip barbeque in his kitchen, and he lightly smokes and cooks the beef directly on the grill. He believes that this is the best way to show off the tenderness and flavour of the meat.
“I know when I’m cutting it, and I know when I’m serving it that people are going to be smiling outside.”
Local ingredients are vital to Darren’s menu, so he is delighted to be able to source his Irish Hereford Prime from famers close to the restaurant.
“A few weeks ago, I had a farmer come in for a meal, he took a look at the beef in the dry ager and his herd number was on the tag!”
Darren would always recommend Irish Hereford Prime.
“I have a passion for great products and the Irish Hereford Prime Beef matured on the bone in our dry ager is the finest quality beef I have ever had the pleasure of using in my culinary career.”